• 한국식생활문화학회지
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• 제31권2호
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• Food Quality and Culture
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• 제2권2호
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• 한국식품과학회지
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• 제22권7호
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• pp.852-857
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• 1990

대체감미료로 사용되고 있는 당유도체들 fructo-oligo당, HMS, sorbitol 및 maltitol의 유동특성과 식품기능성을 설탕과 비교하였다. 시험된 모든 당유도체 용액은 농도범위 10%에서 원액에 이르기까지 뉴우턴성 유체특성을 나타내었으며 HMS의 점도가 가장 높고 fructo-oligo 당, maltitol, 설탕, sorbitol, 포도당 순으로 점도가 낮아졌다. 용액의 점도가 평균분자량과 직선적 상관관계 (r=0.8038)를 보였다. 농도증가에 따라 점도는 지수적 증가추세를 나타내었으며 농도의존성지수는 당알콜류가 HMS나 fructo-oligo 당 보다 낮았다. 온도증가에 따라 당용액의 점도는 지수적 감소경향을 보여 Arrhenius식을 따랐으며 유동활성화에너지는 sorbitol과 HMS가 설탕보다 큰 반면 fructo-oligo 당과 maltitol은 설탕보다 작았다. Fructo-oligo 당을 사과잼에 설탕 대용으로 사용하였을 경우에는 조직감에 영향을 미치지 않았으나 팥양갱에서는 견고성, 부착성, 탄력성, 응집성을 모두 크게 저하시켰다. HMS는 사과잼과 팥양갱에 설탕 대용으로 전량 대체할 경우 큰 조직감 변화를 가져오지 않으나 설탕과 50%씩 혼용할 경우 견고성이 크게 저하되었다. 반면 당알콜류를 설탕대용으로 잼이나 양갱에 사용할 경우 견고성, 부착성, 탄력성을 저하시켰다. Fructo-oligo 당과 HMS를 설탕에 첨가할 경우 캔디의 고화속도에 큰 변화가 없으나 sorbitol은 고화속도를 크게 저하시켰다.